Low Sodium Green Curry Chicken

Discover a healthier twist on a classic with this Low Sodium Green Curry Chicken recipe, packed with vibrant Thai-inspired flavors and perfect for those mindful of their salt intake. Tender bites of chicken simmer in a luscious blend of creamy coconut milk and fragrant green curry paste, balanced with fresh ginger, garlic, and a hint of lime juice for a zesty finish. Loaded with colorful vegetables like zucchini, red bell pepper, and carrots, plus crisp bamboo shoots, this dish is as nutritious as it is flavorful. Fresh basil leaves add a burst of herbal aroma, while a touch of sugar rounds out the savory-sweet profile. Ready in just 50 minutes, this easy, heart-healthy curry pairs beautifully with steamed jasmine rice or other low-sodium sides, making it an irresistible weeknight dinner option for the whole family.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (13.5 oz) coconut milk
• 1 cup unsalted chicken broth
• 3 tablespoons green curry paste
• 2 medium zucchini
• 1 large red bell pepper
• 1 large carrot
• 1 can (8 oz) bamboo shoots
• 0.5 cup fresh basil leaves
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar
• 2 teaspoons ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon olive oil

Directions

Step 1

Cut the chicken breasts into bite-sized pieces.

Step 2

Slice the zucchini into half moons, the red bell pepper into strips, and the carrot into thin rounds.

Step 3

Drain and rinse the bamboo shoots thoroughly under cold water.

Step 4

In a large pot, heat the olive oil over medium heat.

Step 5

Add the ginger and garlic, sautéing for about 1 minute until fragrant.

Step 6

Add the green curry paste and stir well to combine with the ginger and garlic, cooking for another 30 seconds.

Step 7

Pour in the coconut milk and unsalted chicken broth, stirring until well combined.

Step 8

Bring the mixture to a simmer, then add the chicken pieces.

Step 9

Cook for about 10 minutes, stirring occasionally, until the chicken is cooked through.

Step 10

Add the zucchini, red bell pepper, carrot, and bamboo shoots to the pot.

Step 11

Simmer for another 10 minutes until the vegetables are tender.

Step 12

Stir in the lime juice, sugar, and fresh basil leaves. Adjust the seasoning with more lime juice or sugar to balance as needed.

Step 13

Serve hot with steamed jasmine rice or a low sodium alternative to complement the curry.

Nutrition Facts

Serving size	(2031.3g)

Amount per serving	% Daily Value*
Calories	1440.5

Total Fat 42.4g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 390.1mg	0%
Sodium 5148.4mg	0%
Total Carbohydrate 105.4g	0%
Dietary Fiber 13.2g	0%
Total Sugars 73.1g
Protein 153.9g	0%

Vitamin D 4.5IU	0%
Calcium 249.1mg	0%
Iron 8.7mg	0%
Potassium 3309.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 43.4%

Carbs: 29.7%